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Food
Handler Certification Program |
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types of micro-organisms include bacteria, parasites, viruses, moulds and yeasts
These five organisms are the most common micro-organisms and the most important in terms of food safety.
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pathogenic bacteria are odourless and tasteless bacteria that cause disease
These micro-organisms are dangerous because it is difficult to know if they are present in food.
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spoilage organisms cause odours and off tastes
These micro-organisms you can detect. If you eat them, you may or may not become ill. However, most people will not eat spoiled food as they can smell or see the food is not good to eat.
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some micro-organisms are beneficial to humans such as the ones that make yogourt and cheese
- micro-organisms can be introduced to food from man, pests, other food and food contact surfaces
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